Chef J Chinese Bistro

Inspector's notes

***SIXTH Consecutive Violation*** Throughout kitchen, lids, doors and interior bases of prep coolers and reach in coolers, microwave oven, and stools used for workers to sit on with accumulation of food residues. Grease build up on sides of cooking equipment and adjacent to fryers. Clean and maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***SECOND Consecutive Violation*** On cook line, employee handled trash can and handled mop then returned to cook line to handle food and food equipment without a proper handwash. Instructed employee to wash hands in approved handwashing sink with soap and dry with single use towels, then don gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At warewashing handwashing sink, mop bucket blocking sink and at expo station handwashing sink, large water bottles blocking handwashing sink. Instructed employee to move mop bucket and water bottles to allow accessibility to handwashing sinks. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** At cook line, prep area, cooked chicken/98*F, cooked beef/ 110*F, cooked noodles/88*F prepared, stored in uncovered shallow containers, and cooling at room temperature. Per employee, chicken, beef noodles were prepared <2 hours. Employee moved cooling chicken, beef, and noodles to walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee returned from outside, washed hands without soap, then began cutting raw chicken. Instructed employee to rewash hands with soap for 20 seconds, then dry with disposable paper towels. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, covered containers and plastic wrap containers of raw chicken stored over covered containers of raw beef. Instructed employee to move containers of raw chicken below containers of raw beef to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of two prep table coolers, cooked gyoza/ 65*F and cooked shrimp/70*F, cooling in covered containers about 4 inches deep. Instructed employee to move cooked gyoza and cooked shrimp to walk in cooler, uncovered and separate into shallow containers. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Back door open to kitchen. Employee closed back door. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Fifth Consecutive Violation*** Throughout kitchen, lids, doors and interior bases of prep coolers and reach in coolers, microwave oven, and stools used for workers to sit on with accumulation of food residues. Grease build up on sides of cooking equipment and adjacent to fryers. Clean and maintain as needed. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In last prep cooler/50F across from cooking equipment, observed TCS food holding over 41F including egg rolls/49F, cream cheese puffs/51F, cut cabbage/52F, deep fried chicken/51F, pork potstickers/52F, and tofu/49F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per staff, the foods were within safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC to repair the unit prior to refilling it with TCS food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled lids, doors and interior bases of prep coolers, microwave oven, and stools used for workers to sit on. Also observed grease buildup on sides of cooking equipment adjacent to the fryers. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled kitchen floor sinks and floor surfaces under the bulk food bins, under the woks, and along walls. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep coolers on the line, observed cooked beef/47F and breaded chicken/55F stored in bowls on top of the prep cooler inserts, and cut cabbage/51F stored in a plastic container in the metal insert. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Prep coolers were observed at temperatures below 41F. Reviewed proper storage procedures with staff. The foods, per staff, were within safe time parameters and were returned to the enclosed units below to cool and cold hold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease buildup on sides of cooking equipment, in prep cooler bases, and inside inoperable coolers being used for storage purposes. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large items (mop bucket, mop broom, and water cooler bottles) blocking access to two kitchen handwash sinks. Maintain handwash sinks available for immediate use. PIC relocated all items blocking handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On storage shelf, observed stackable wooden slat baskets that, per PIC, are used with a liner for cooking vegetables at dining tables, and vegetables do not come in direct contact with the baskets. Some of the baskets appeared soiled. In the walk-in cooler, observed fried wontons stored in a cardboard box. All surfaces must be smooth, non-absorbent, and easily cleanable. The wontons were removed from the cardboard box. Ensure all equipment is smooth and easily cleanable.

Inspector's notes

In the kitchen, observed soiled surfaces including: hand wash sinks and faucets, prep cooler bases and gaskets, the microwave oven, shelving, sides of cooking equipment, refrigerators, etc. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak below the three compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unshielded ceiling and wall light fixtures. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen and walk-in cooler, observed soiled floor and wall surfaces. Clean the physical facility frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the start of inspection was not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A CFPM arrived at the time of inspection. Train additional staff as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two unlabeled chemical spray bottles, an unlabeled pump dispenser, and a unlabeled wiping cloth bucket. Common names provided to all working chemical containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cases of clean take-out food containers stored directly on the floor. Maintain elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen, observed soiled surfaces inclusing: water filtration system, the mop sink and hose, ice machine exterior, hand wash sinks and faucets, steam wells, preop cooler bases and gaskets, the microwave oven, the kitchen stool, shelving, bulk bin exteriors, etc. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the mop sink faucet, observed a spray nozzle attached downstream from the atmospheric vacuum breaker. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. The spray nozzle was removed at time of inspeciton. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.......Observed no detectable chlorine in final rinse of "in use" mechanical dishwasher. Staff will use the available three compartment sink to wash/sanitize wares until the dish machine is repaired and in good working order. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe......In walk-in freezer, observed unpackaged meat stored directly in plastic takeout bags. Observed fried wontons stored with direct contact in a cardboard box. Maintain food contact surfaces constructed of food grade materials. The meat was removed from the unapproved takeout bags, and the wontons were removed from the cardboard box. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces......No detectable chlorine sanitizer at in-use mechanical dishwasher due to supply canister being empty. Proper sanitizer concentration was unable to be achieved after priming the machine. Staff to use the available three compartment sink until the mechanical dishwasher is in good working order. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination......In walk-in freezer, observed employee food stored intermixed with food served in the establishment. Provide separate storage for employees' food. Correct By: Correct Prior To Next Routine Inspection

Core-4-603.16, C: Rinsing Procedures......Observed excessive soap suds on wares in the mechanical dishwasher, due to Palmolive dish soap being supplied to the rinse aid dispenser. Properly rinse wares after washing with detergent. The Palmolive dish soap was disconnected from the rinse aid dispenser. Train staff as needed. Correct By: Corrected At Time Of Inspection

Repeat Violation ? Core-4-602.13, C: Nonfood Contact Surfaces............Observed soiled surfaces including kitchen shelving, the kitchen microwave oven, exteriors of bulk ingredient containers, the mop sink, the microwave oven, the floor mixer base, the kitchen stools, the Avantco prep cooler interior base, prep cooler handles, the curtain at the kitchen pass-thru doorway, etc. Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions.....Observed soiled walls, ceiling surfaces, floor sinks, and floors (especially along walls and under equipment). Clean and maintain throughout as needed. Repeat Violations: 3rd

Repeat Violation Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single- Use/Single-Service Items....Observed several cases of take-out containers on the floor. Maintain food related items elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-602.13, C: Nonfood Contact Surfaces......Observed soiled surfaces including kitchen shelving, walk-in cooler shelving, the microwave oven, exteriors of bulk ingredient containers, the mop sink, inoperable equipment being used for storage purposes, the microwave oven, etc. Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions.....Observed soiled walls, ceiling surfaces, floor sinks, and floors (especially along walls and under equipment). Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd